Deborah Kirk successfully wowed the judges with her creations and got in to the finals up against five other contestants from Saunton Sands Hotel, Koffmanns in Knightsbridge London and colleges across England. The Skills for Chefs competition aim is to highlight contestants’ outstanding skills by putting them under the spotlight. The task was to prepare a classical chicken saute dish of their choice using a product from Essential Cuisine and a whole Label Anglais Chicken. The dish was to be listed in Repertoire De La Cuisine. Another compulsory element of the competition was to prepare a dessert featuring Cacoa Barry Chocolate and California Raisins. All the finalists were aged 21 or under.
Deborah outshone all the other participates and won the entire competition. The judges included Michelin Star Chef Nigel Hayworth and Andrew Bennet, Head Chef at the Park Lane Sheraton Hotel. It was a unanimous vote based on the taste and presentation of Deborah’s dishes as well as her skill and organisation on the day.
This win is not only due to Deborah’s passion, commitment and creativity, but also the support, high standard of teaching and the ability of staff at Cumbernauld College to successfully pass on their own experiences and expertise.
Through Leonardo da Vinci funding, the College organised Deborah to go on work placement in Lyon and work at the 5 Star Sofitel in the renowned Michelin-starred restaurant Les Trois Dômes.
Deborah has recently started working in the 5 Star Turnberry Hotel in Ayrshire as a Chef.
Chef Lecturer, Paul Clark comments, “Deborah showed a high level of commitment, putting in the extra hours of practice to perfect her dishes. To cook so well on the day and to come first against such strong competitors is a fantastic achievement”
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